Useful Resources

Common questions before and after you purchase your restaurant equipment and supplies.

  • Commercial Ice Machine Upgrade

    Considering the purchase of any new appliance can conjure up the dread of cost and future maintenance, but it is necessary to upgrade your products every once in a while, particularly with commercial ice machines. Many businesses know that they will need high volumes of ice, but smaller cafés and bakeries that may not specialize or concentrate on drinks believe they can do without. For some, this is true, but calculating the effort spent, and the real demand made, can uncover a real need these small businesses have. When imagining ice makers, most people think of huge, closet-sized machines that produce hundreds of pounds of ice a day. While those exist, they are structures necessary only for high volume needs, like stadium concessions. Much more prevalent are smaller units that can be placed directly above drink dispensers or tucked under counters: unobtrusive and out of view (like the unit to the left!). For businesses in which drinks are the smallest priority, even machines such as these may seem an unnecessary expenditure. Smaller models, however, exist and can be a wise investment for even the most infrequent of ice needs. Many bakeries, specialty businesses, and employee lounges sell few to no drinks, so a small ice machine installed in a refrigerator may seem more than sufficient. With any frequency of use, however, constant access to those refrigerators depletes energy and causes significant wear on the appliance. A stand-alone ice bin would be unnecessary, but countertop ice makers take up negligible space and only produce enough for small needs. Customers requesting water, cubes to chill a hot coffee, and employees rehydrating themselves on breaks all require some ice, so to protect the durability of other appliances, an ice machine may be necessary even for the smallest of businesses. To make it easier for you, we've created a simple guide to help you figure out what size commercial ice machine you need!

    Shop at Missionrs.com for your commercial ice machines!

  • The Anatomy of Knives

    How much do you know about knives?Knives are one of- if not the most- important tools in the kitchen. Whether you are cooking at home or in a three star restaurant, buying quality cutlery is one of the best investments you can make. Knowing a little more about the anatomy of a knife and all the different components will help you become better acquainted with your tools and it will help you to better understand cutlery in general. Tip: The point at which the spine and the cutting edge come together. Spine: The spine is the top line of the knife blade, opposite the cutting edge. The thickness of the spine determines the overall weight of the blade (thicker the spine the heavier the blade & vise versa.) The spine can also have different styled edges, from sharp and squared to soft and rounded. Handle: The handle is, as expected, where you position your hand while using the knife. Handles come in molded plastics, hollow metal, and in natural materials like wood. Many times, as in the picture above, the blade extends deep into the handle near the butt, and this is referred to as the tang. This full extension often times creates a better-balanced knife. Butt:  The back end of the handle. Bolster: Many knives have a bolster, which is a thickened metal portion of the knife, where the blade meets the handle. Most common in forged knives, (knives that have been hammered from a piece of metal), they are thought to bring balance to the knife while protecting the user's hand from slipping. Others find that the bolster gets in the way and makes sharpening knives more difficult. It's a personal preference! Heel: Opposite from the tip, on the cutting edge of the knife, is the heel. Heels can be both rounded or squared, and they are useful for more forceful, heavy cutting. Cutting Edge:  The cutting edge is the part of the blade, opposite the spine, that does all the work. It's difficult to understand much about the quality of the cutting edge just by looking at it, but if studied very closely, you will see that there is a precise art of bevelling (or filing down either side of the cutting edge to a specific angle) that creates a fine balance between durability and sharpness. Have more questions? Feel free to leave a comment or email us at info@missionrs.com We'll be bringing more cutlery knowledge to you in the coming posts so stay tuned!
  • Refrigerated Bakery Display Cases

    Though they do attract the customer's eye, many methods of displaying food attract bugs or stale quickly, but a refrigerated bakery display case keeps things fresh. With thick glass insulation, baked goods, sandwiches, and drinks can remain a prominent and tantalizing lure for customers throughout the workday.  Large corporations can market themselves with television, radio, and billboard advertising, but small bakeries and cafés can't budget for such far-reaching publicity. Word of mouth often attracts new customers, but inside the store it is the visible products that affect purchasing decisions. However, only customer satisfaction leads to repeated sales and regular visits, and countertop foods lose a great deal of flavor and appeal from exposure and temperature shifts. Refrigerated bakeries remedy that. By using an appliance specifically reserved for display, they attract the hungry eye more than a cake stand near the register, and at no cost to flavor or quality. 
    With a regulated and programmable cooling system, like any refrigerator, these units seal out the circulating air that stales foods. Muffins are slower to harden, fruits less prone to wilt or brown. The temperature remains so constant that even extreme perishables like milk can be stored throughout the day at no risk of spoiling. The large doors at the back slide and seal effortlessly, so that even during morning and midday rushes, pastries and sandwiches can be removed and delivered as quickly as from any counter display. With increased sales, food quality, and subsequently returning customers, refrigerated bakeries offer tremendous benefits to any eatery. 
     
     
    Looking for a dry, non-refrigerated bakery display case? You can find them right here. 
  • Commercial Microwaves :: Are they right for you?

    Unlike ovens, commercial microwaves are rarely used in the restaurant business to actually cook food, but with the frequent need to reheat and serve dishes or pastries to customers, these microwaves require reliability. With quick output and ease of cleaning, commercial units offer not only stronger quality but accessibility as well--key benefits to a productive and efficient business. Domestic microwaves work excellently for their intended purpose: serving one family a handful of times every day. For a small restaurant, they may then appear to be sufficient and significantly less expensive, but with regular reheating and proofing of multiple dishes every hour, their lifetime shrinks drastically. The money saved in the purchase will soon be spent on multiple replacements--a dangerous cycle for a business that operates to sell food quickly. The quality between these two forms of microwave also differs to an enormous degree. Small or expansive, no business should settle for a substandard appliance when quality of product is a primary goal. Even concession stands can profit from a machine that heats more quickly and fully, increasing customer satisfaction and time expended in the preparation. Of course, this doesn't mean that every restaurant and catering business should invest in top-of-the-line commercial microwaves. Like domestic units, commercial machines come in a tremendous range of features and power, allowing affordable appliances even to businesses without grand initial capital. The prices are a bit higher, but for an efficient, reliable, and more powerful microwave, a business should always invest commercially. Browse our selection of Commercial Microwaves today and learn about our trusted, quality manufacturers, like Amana and Panasonic.
  • Commercial Kitchen Supplies:: Air Doors

     Whether you have a specifically-green business or not, conserving energy decreases expenditures and increases your profit margin, and counting air doors among your commercial kitchen supplies helps do exactly that.

    Refrigerated food storage regions and dining areas must be kept freezing and comfortably cool, respectively. These temperatures contract heavily with kitchens full of hot ovens and warm, working bodies. As warmth leaks into these rooms, cooling systems must churn cold air incessantly to compensate for the rising temperature--a churning that costs hundreds to thousands of dollars every month. Access between these areas must be open for a productive business, and our air doors by Curtron help diminish the energy cost of this access to an enormous degree. Heavy, clear air doors act as an invisible barrier against invasive warm temperatures. Because they are cut into flaps, they still allow for workers to pass through with relative ease, resisting with a force equal to any swinging door, and with a much more brief exposure to heat. The space opened during these entrances and exits is minimal and closes almost instantly, a sharp contrast from the huge gaps of an open door. With air doors, a cold room stays cold almost effortlessly. An additional insulation provided is one rarely considered: noise. Communication in the kitchen is essential but often loud, and, depending on your restaurant's ambience, it can prove disruptive. Air doors act as a barrier against shouted orders and clanking pans--promoting peace as well as economic viability for your business.

    Shop HERE.

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  • Commercial Refrigerators in a Church Setting

    No longer just for profit-minded businesses and restaurants, purchasing commercial refrigerators can prove equally as beneficial to a church or other religious institution. While higher than the cost of a domestic unit, the cost of commercial refrigerators is not excessive, and the benefits of their durability and space can prove as economical and practical for a church as any business. Because community is, for most churches, a tremendous focus, many churches supply and serve food to others as charity during social events. Snacks have become a staple children expect in Sunday School classes, meals are often brought in to be delivered later to a sick member of the congregation, and any church-wide or small group potluck is brim with food--all of which require a great deal of refrigerated space. Budgeting for the purchase of a large commercial unit may seem extravagant, but the energy expended on multiple, smaller fridges can be just as costly. For a large church, or even a small church that needs to store cooled food often and in bulk, the energy saved alone can compensate for the cost of a commercial refrigerator, without even measuring the superior reliability.  Restaurants need refrigerators to depend on, so commercial units are built with the highest quality and expectations to last. A church may use their refrigerator as frequently as an eatery, but even if they do not, they should expect to retain their equipment for years. Though perhaps not the most practical purchase for every church, commercial refrigerators should be considered as a sensible and wise investment when searching for a new unit. Take a look at our selection of Commercial Refrigerators!
  • 4th of July Menu

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    Independence Day is 1 week from today so we have concocted a delightful summertime menu in preparation for the weekend festivities. Shish Kabobs, Peppered Couscous, Watermelon and Serrano Salad, and a Flag Cake will make for a patriotic and delicious lunch or dinner. Ice down your cold beverages and a selection of rosé and white wine in one of our attractive hammered stainless steel tubs. Build Your Own Shish Kabobs w/ Lemon Garlic Shrimp & Veggies: Shish kabobs are great for grilling and summer days spent outdoors or on picnics. Since I'll be spending the 4th on the Texas coast, Shrimp is my choice of meat, but this recipe also has Chicken and Beef substitutes available.} Ingredients: Lemon-Garlic Shrimp: 3 cloves garlic, minced 2 shallots, minced 1 bay leaf (fresh or dried) 2 tablespoon fresh thyme leaves 1/4 cup finely chopped fresh Italian parsley 1 teaspoon chili pepper flakes 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 1 pound (16 to 20 count) shrimp, shelled and deveined Veggies For Kabobs: Bell peppers Onions Cherry tomatoes Mushrooms Italian squash Baby potatoes, boiled until cooked through Corn on the cob, husked and sliced into 1/2-inch-thick rounds Balsamic Basting Vinaigrette for Veggies: 1/4 cup olive oil 2 tablespoons balsamic vinegar Salt and pepper If using bamboo skewers, soak them in water for 1 hour to retard charring. What You Do: 1. Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. 2. Cut vegetables into bite-size pieces. 3. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. 4. Place shrimp and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette. 5. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the shrimp (or meat of your choosing) is cooked throughout. What You'll Need: Whisk & Mixing Bowl, Blender, Shish Kabob Skewers, Basting Brush Peppered Couscous (8 servings) I had the great privilege of trying this recipe first with Patricia Wells herself and this recipe is simple, fresh and zesty, and best yet, it is easy to make ahead. Perfect July 4th material. Ingredients: 1.5 cups medium grain instant couscous 3 tablespoons fresh squeezed lemon juice 1 tablespoon extra virgin olive oil 1.5 teaspoons fine sea salt 1 pound red ripe tomatoes, cored and quartered 4-5 bell peppers (assorted colors) cut into a very fine dice 1/8 teaspoon ground Espelette pepper (or ground mild chile) 1/8 teaspoon ground Cayenne pepper 2 tablespoons chiffonade of fresh mint leaves What You Do: 1. Place couscous in a very fine sieve and rinse under cold water. Put in a large bowl and toss with a fork to fluff. Set aside. 2. In a food processor or blender, add the lemon juice, salt, tomatoes, Espelette pepper and Cayenne. Process to blend. 3. Pour mixture into the couscous, tossing with a fork, and set aside for about 3 minutes, occasionally fluffing and stirring until all the liquid is absorbed. 4. Add the diced pepper and mint. Toss and serve! What You'll Need: Fine Sieve, Mixing Bowl, Blender, Cutting Board & Santoku Knife Watermelon and Serrano Salad (RECIPE FOUND HERE) This delicious side combines juicy summer watermelon with a kick of heat in the serrano. The perfect blend of sweet and spicy makes it a popular side dish on a hot summer afternoon. Flag Cake: The always lovely Ina Garten of the Barefoot Contessa provided this recipe for a patriotic Flag sponge cake with homemade icing and fresh berries. You can keep this as simple as you want but the concept is wonderful for a patriotic holiday. Ingredients (for the cake) 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda Ingredients (for the icing) 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract
  • 2 half-pints blueberries
  • 3 half-pints raspberries
  • What You Do: 1. Heat the oven to 350 degrees F. 2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. 3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. 4. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. 5. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. 6. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. 7. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. {Optional step} 8. ENJOY! What You'll Need: Sifter, Bake Sheet, Spatula, Pastry Bag & Star Tip {optional} Watch Ina in action with this step-by-step video! http://www.foodnetwork.com/inas-flag-cake/video/index.html Recipes Courtesy of Barefoot Contessa Family Style, Patricia Wells Food Lovers Guide to Paris...And Provence, Choosy Beggars, and Bob Blumer from The Surreal Gourmet
  • Perfect Peach Crisp

    If you've ever been to the Texas Hill Country in the summertime, you know that the Peaches are unbelievably good. Juicy, sweet as sugar, and completely satisfying, these little fruits captivate everyone who tries them in season. If you are a peach lover, like me, you'll have to try this recipe for a delightful Peach Crisp. I've made it before using Fredericksburg peaches (and some Mission products!) and it made for the best summertime dessert- Enjoy!   Ingredients:
    • 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
    • 1 cup Flour
    • ½ cups Sugar
    • ½ cups Light Brown Sugar, Firmly Packed
    • ½ teaspoons Ground Cinnamon
    • ½ teaspoons Ground Nutmeg
    • ¼ teaspoons Salt
    • 1 stick Butter (1/2 Cup)
    • ½ whole Lemon
    • 2 tablespoons real maple syrup
    What You'll Need: Mixing Bowl Fork or Pastry Cutter Microplane lemon zester Lemon squeezer Measurers Small Baking Pan Aluminum Foil Disher What You Do: 1. In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed. 2. Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well. 3. Pour peach mixture into a small pan (8" or 9" square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. 4.  Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top. 5. Add a dallop of vanilla ice cream and enjoy!
    Recipe & top photo courtesy of The Pioneer Woman  {A wonderful cooking blog for all the foodies out there!}
  • Essential Concession Supplies

    When you own and operate a concession food stand, you are limited as to the type of concession supplies you can invest in. Concession stand equipment is a must to guarantee profits and productivity. Concession food establishments can be a profitable entrepreneurial endeavor if you know what concession supplies to invest in. With the right supplies and the right drive you can turn your small part-time venture into a full-time business investment. If you are dedicated to providing food on-the-go to your community, purchase the following equipment and make your food service stand a hit. Hot dog stands are the most popular type of food stand in existence. With a very small investment you can purchase a quality hot dog machine and all of the trimmings you need to sell the ultimate dog. Machines come in several different types and sizes. Newcomers to concession stands can invest in a smaller JR model and upgrade to the larger capacity rollers once they have made a profit. Commercial popcorn machines are another wise investment for concession stand owners. Large batches of popcorn can be made in a quick amount of time with unlimited profit potential. Kettles are available in 4-ounce and 8-ounce models depending on your need and your output. With popcorn concession supplies you can bring the movie theater to your local corner. If you are changing your menu for the hot summer season consider a snow cone machine. Aside from the machine itself, snow cones require a very small investment. Choose between Hawaiian ice shavers and block shavers and prepare yourself for the frenzy. The profit potential that comes from the investment is well worth the out-of-pocket cost. If you are selling hot dogs and popcorn, your stand will not be complete without cold beverages. Refrigerated beverage machines and dispensers are a must if you want to offer delicious drinks out of the can. These machines come with single bowl dispensers or multiple dispensers depending on your menu. With the right concession supplies and equipment you can increase your efficiency and your profits. Choose the highest quality equipment and make your concession stand valuable to your corner or station. Shop here for all of your Concession equipment and supplies at Mission Restaurant Supply!
  • Benefits of Using Professional Pizza Supplies

    Making great-tasting food starts with having the right baking supplies within reach. Many people choose to order out instead of making a fresh homemade pizza pie, because often novice bakers are using the wrong tools and get bad results. Having a takeout night at home is one way to control the ingredients and save money. Here are some tips on which professional pizza supplies to order.                       1. Baking in the wrong screen or pan can ruin the final product. Use pizza pans to cook the dough evenly on all sides. Unevenly-cooked dough may be burned on the outside, and perfect on the interior. Avoid these problems by using a pizza screen when making flat crust recipes. There are pans of varying thicknesses to produce a thicker crust. Extra space may be needed when cooking deep dish, stuffed crust, or recipes that call for multiple toppings. 2. Avoid burns to the forearm and hands by using pizza peels. The elongated handle helps to move flatbread pies and those cooked in pans easily in and out of the oven. The peels come in several lengths to ensure all parts of the oven can be reached safely. 3. Sharing with others is hard to do with when using inferior cutting tools. Using a regular knife to cut pizza tears off the cheese and generally makes a mess of your fresh-baked pie. Rolling pizza cutters create clean, even slices on the first pass through. Neat slices are important when entertaining at home. 4. Pizza shakers are the best way to put red pepper flakes, herbs, or parmesan cheese on the finished product. These should be on the table or within quick reach to personalize each slice.   Take care when ordering quality supplies. The only way to get restaurant quality results at home is to use the same tools professionals use. However, restaurant-quality doesn't mean restaurant pricing! These simple pizza supplies like pizza cutters start from just $3.15! Use these tips to make better home-cooked meals.

    Shop Pizza Supplies Now!

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